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“Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, process ginger and garlic with 1/4 cup water until smooth.
  2. In a large pot, heat 1/4 cup ghee over medium-high heat. Add onions and cook, stirring often, until well-browned, about 20 minutes.
  3. Add ginger-garlic puree, cayenne, ground coriander, ground cumin and turmeric. Cook until nearly dry, about 5 minutes.
  4. Add lentils and 4 cups water. Add salt to taste. Bring to a boil, reduce to a simmer, cover and cook 20 minutes, stirring occasionally.
  5. In a large skillet, heat the remaining ghee over medium-high heat. Add the mustard seeds, cumin seeds and sliced chiles. Cook, stirring occasionally, until the mustard seeds pop, about 2 minutes.
  6. Serve bowls of the lentils with the spiced ghee on top.

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